Looking for a new way to put green beans on your dinner table? Try this warm roasted green bean salad. As a salad or a side dish, this combination of flavors is so luscious together. And it’s an easy one pan meal!
Fresh green beans, red onions, baby Portobello mushrooms and garlic are char roasted and tossed with grated parmesan cheese and dressed with a simple olive oil and fresh lemon juice dressing. Don’t forget to sprinkle everything with some buttery toasted pine nuts!
This is a great salad to serve any time of the year. Perfect in the summer when green beans are at their best. But a great alternative to your typical holiday green bean dishes. The green beans, red onions and mushrooms are perfect when roasted on their own.
But add some lemon zest and juice and some grated parmesan or parmesan shards, and this humble green bean salad becomes something really special.
Not all salads need to have lettuce. Any combination of vegetables with a dressing is a salad to me! The roasting brings out such a sweetness in the veggies and the tart lemon and salty parm create such a great balance of flavors.
There’s nothing better than the taste of a charred vegetable to me. And don’t even get me started on roasted onions and mushrooms!
When I make this salad time and again, I never change a thing about it. It’s so delicious. But here’s how to Make It Your Own:
- You can elevate this salad by swapping out the humble green bean for some asparagus.
- Swap out the portobellos for your favorite mushroom. Or use a mix of wild mushrooms.
- Yellow onions or shallots would work just as well.
- Instead of lemons, use oranges or a combination of citrus.
- Pine nuts not your thing? Walnuts or almonds would be a great substitute.
- Any kind of Italian cheese or blend is perfect. Or experiment with other cheeses. Grated gouda or gruyere come to mind.
- 24 ounces of fresh green beans, trimmed
- 8 ounces of baby Portobello mushrooms
- ½ of a large red onion, sliced thin
- 2 cloves of garlic, minced
- 6 Tablespoons of olive oil, divided
- the zest of 1 lemon
- 2 Tablespoons of fresh lemon juice
- ¼ cup of grated parmesan cheese
- ⅓ cup of toasted pine nuts
- 1 Tablespoon of fresh or partially dried parsley
- ¼ teaspoon of salt
- freshly cracked black pepper
- Place the pine nuts in a small non stick frying pan and toast over high heat for a minute or two until they start to turn golden.
- Pour the pine nuts into a bowl to cool.
- Preheat your oven to 450 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl, or directly on your baking sheet, toss the green beans, mushrooms, onions, garlic, and lemon zest with 4 Tablespoons of olive oil.
- Spread the veggies onto the baking sheet and sprinkle with the salt and a few grinds of freshly cracked pepper.
- Roast for 15 minutes, toss and continue to roast for another 10 minutes.
- Place the pan under the broiler for an additional 5 minutes if you want to get more of a char on your veggies.
- Remove your veggies to a serving dish and sprinkle with the parmesan cheese, parsley and pine nuts and toss.
- Drizzle with the remaining 2 Tablespoons of olive oil and 2 Tablespoons of lemon juice.
- Serve with some lemon wedges and extra parm if desired.
- You can also cut a few extra lemons in half or quarters and place them on the baking sheet along with the vegetables.
- Serve alongside the salad for an extra squeeze of roasted lemon juice.
All of my salads and dressings are just a starting place for your imagination. So feel free to add or swap ingredients and do what works for you!